Wine of rosa roxburghii tratt and sweet potato

Abstract

A sorb sweet potato spirit is prepared as steps of selecting proper yeast for sorb to make leaven; mixing it with polished glutinous rice, dried sweet potato and sorb for preparing fermentation material; fermenting the material with sterilized and saccharified sorb to obtain mother sorb spirit by filtering; the filtered residue being distilled to be fruit spirit and blending the fruit spirit with sorb mother spirit to obtain sorb sweet potato spirit of 18-20 degree.

Description

Technical field: [0001] The invention relates to a kind of fruit wine, especially a kind of prickly pear sweet potato wine. Background technique: [0002] Rosa roxburghii has anti-cancer and anti-aging effects. It can enhance human immunity, antagonize chronic fluorosis, and improve human body's ability to resist oxygen and fatigue. It is a high-quality resource that is increasingly valued by people. But because Rosa roxburghii is difficult to store, it is very easy to oxidize and rot, so its utilization is greatly restricted. In order to improve the utilization rate of Rosa roxburghii, people have carried out a lot of research work in making wine from Rosa roxburghii, as disclosed in Chinese patent (CN1309172A) "Prickly pear red fruit wine", first wash the prickly pear, quick-freeze, store at low temperature, then thaw, crush, extract the original juice, remove the residue, and take the clear original juice. % prickly pear juice and 18% bee sugar, sucrose and 42% purified ...

AI Technical Summary

Problems solved by technology

But because Rosa roxburghii is difficult to store, it is very easy to oxidize and rot, so its utilization is greatly restricted. In order to improve the utilization rate of Rosa roxburghii, people have carried out a lot of research work in making wine from Rosa roxburghii, as disclosed in Chinese patent (CN1309172A) "Prickly pear red fruit wine", first wash the prickly pear, quick-freeze, store at low temperature, then thaw, crush, extract the original juice, remove the residue, and take the clear original juice. % prickly pear juice and 18% bee sugar, sucrose and 42% purified water mixture are fermented and then blended

Another example is the disclosed "Preparation Method of a Magnetized Rosa Roxburghii Fruit Wine" disclosed by Chinese patent (publication number 1155004), which is to inoculate Rosa Rosa roxburghii yeast liquid and fruit wine ferment liquid in the culture medium of malt agar water seed tank, and then inoculate the seed liquid in Prickly pear juice and water fermentation liquid, sugar is added to control fermentation to produce wine, the original wine liquid enters and then fermented, then stored, after the fermentation is completed, precipitation, sediment and impurities are removed, tartrate and tannin precipitation are removed, and the prepared prickly pear wine is sterilized Magnetized again, the above two kinds of prickly pear wines are all fermented with prickly pear juice and sugar. The first kind of wine has unsatisfactory taste due to the presence of tartrate and tannin, while the latter kind of wine has complicated process and high cost. Nutrients are lost during the production process